Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
While traditionally served as a stew, my version of this comforting dish starts with a bed of paddle cactus strips and sauce, and is finished with crispy side ribs piled up on top, for a more contemporary presentation. Using store-bought sauces and cactus strips is convenient, but homemade versions may be prepared while cooking the meat ... click on title for more
This soup is a comforting and healthy choice for a good start of the year, either using zucchini bought at the supermarket, or from the garden, in mild climates or the Southern hemisphere ... click on title for more
My daughters and I take turns choosing a theme for our Christmas décor and menu, and this year it was my turn. I decided to go for a retro 1970s theme, which was easy to plan, since I grew up in that decade! ... click on title for more
November 20, 1910 marked the onset of the Mexican Revolution War. One of the most iconic structures in Mexico City is El Monumento a la Revolución - the Monument to the Mexican Revolution ... click on title for more
In recent years, many variations on pan de muerto, the traditional bread for Mexico's Day of the Dead,have been created, such as stuffing with sweet fillings, or adding flavourings like chocolate or mole, which also change the colour to brown. Another innovation, which has been trending for almost a decade now, is to add black edible agents, either to the dough, or to coat after baking. Activated charcoal or food colouring are popular choices, but the original method is to use dry corn husks (called totomoxtle , form totomochtli in Nahuatl) ... click on title for more
My Slice of Mexico 